Serves 4
15 min
Southeast Asian Carrot Salad with Mint and Roasted Peanuts
Recipe GLPR7c60ce2472925c
A vibrant, refreshing salad featuring shredded carrots and crisp cabbage tossed with fresh mint, tender green onions, and roasted peanuts. A zesty lime and peanut oil dressing infused with garlic, ginger, fish sauce, and chili provides bright, bold flavors characteristic of Southeast Asian cuisine. This crunchy, herbaceous salad makes an excellent light side dish or light meal.
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Ingredients
1 pound fresh carrots with green tops, peeled and shredded
1 cup shredded Savoy cabbage
4 green onions, white and light green parts only, thinly sliced
1/4 cup fresh mint leaves, finely shredded
1/4 cup roasted, unsalted peanuts, chopped
1/4 cup fresh lime juice
2 tablespoons roasted peanut oil
1 tablespoon fish sauce
1 tablespoon granulated sugar
1 to 2 teaspoons Asian chili garlic sauce, or to taste
1 teaspoon grated fresh ginger
1 garlic clove, minced
Directions
Peel the carrots and shred them into thin strands using a box grater or julienne peeler. Place the shredded carrots in a large mixing bowl.
Add the shredded Savoy cabbage, sliced green onions (white and light green parts only), and shredded mint leaves to the bowl with the carrots.
In a small bowl, whisk together the fresh lime juice, roasted peanut oil, fish sauce, granulated sugar, chili garlic sauce, grated ginger, and minced garlic until the sugar is fully dissolved and the dressing is well combined.
Pour the dressing over the carrot and cabbage mixture and toss gently but thoroughly, ensuring all vegetables are evenly coated.
Let the salad rest for 5 minutes to allow the flavors to meld, then adjust seasoning with additional chili garlic sauce or fish sauce to taste.
Divide the salad among four serving bowls or plates, then top each portion with the chopped roasted peanuts. Serve immediately.
